Creamy zucchini soup with gorgonzola

Name: Creamy zucchini soup with gorgonzola
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 kg Courgette; 1 large potato; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TSP Vegetable broth (instant); 100 g Gorgonzola; 4 TABLESPOONS Fresh cream

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 kg Courgette
1 large potato
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TSP Vegetable broth (instant)
100 g Gorgonzola
4 TABLESPOONS Fresh cream

Directions

1
Peel and chop the onion and garlic. Clean, wash and roughly dice the zucchini. Peel, wash and chop the potatoes.
2
Heat the oil in a large pot. Sauté the onion and garlic until transparent. Add zucchini and potatoes and fry briefly. Season with salt and pepper. Stir in 1 l water and stock. Bring everything to the boil, cover and simmer for about 15 minutes.
3
Finely puree the soup with a hand blender. Season to taste with salt and pepper. Crumble the gorgonzola roughly. Serve soup with cheese and crème fraîche.